Reviewed: Apr. 5, 2008

I thought the salmon or asparagus would stand out but nothing did. I stir-fried the asparagus in a bit of the dressing for more flavor. We felt this salad was very ordinary.

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Marie C.

Cooking Level: Expert

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Reviewed: Apr. 5, 2008

I used high quality smoked salmon from Alaska and thought it was wonderful. I am going to add a little more dressing as it was a bit dry. I had leftovers for breakfast with goddess dressing. Thanks for a great recipe for that leftover smoked salmon!

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GRETA

Cooking Level: Expert

Living In: Sitka, Alaska, USA

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Reviewed: Apr. 5, 2008

This was tasty, I felt due to modifications that I made based on personal preferences. I seasoned the salmon with lemon pepper and citrus pepper before placing it on the grill. I also used romaine and radicchio lettuce b/c that is what I had on hand. For the dressing, I thought the dijon mustard overpowered the taste of the dressing mixture, so I added a 2 tbsp. or so of honey mustard and a tbsp. more of lemon juice (to give it the consistency of dressing), and that really helped make the dressing tasty with a tinge of sweetness to it. Good recipe overall.

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 4, 2008

This had a good flavor, but was extremely oily.

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harriet93

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

I made this on Good Friday for a luncheon date with an old friend. She doesn't love fish but ate every bite of this recipe. While shopping I forgot the pecans, and ended up using walnuts which I toasted and they were excellent (anyway probaby better for you since higher in Omega-3s). I found the mustard a little tart so I added 1T of sugar to make it a litter sweeter. Next time I might try a honey-musard for the dressing. Will definitely make again.

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Lynn

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Reviewed: Feb. 19, 2008

I made this recipe tonight and it was great! couldn't find any red lettuce at my grocery store, so I used a salad mix, and snow peas instead of frozen peas. Also, a splash of balsamic vinegar to the dressing adds a great tanginess. Great flavour combinations, and the toasted pecans were a wonderful addition. easy and tasty!

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gourmetgirl19

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 24, 2007

This salad made a perfect light and flavorful meal; paired with a crisp pinot grigio, it was a refreshing spot in the midst of the normal holiday heavy-hitters. No changes needed. Bravo!

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RaeMama71

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Reviewed: Oct. 3, 2007

I left out the pecans, peas, salt, and cut down on the olive oil. I added broccoli (cooked w/ the asparagus) and green onions. I used honey mustard instead of dijon (but I think it would be better w/ what it is called for). I made the veggie/meat mixture and coated w/ the dressing and let it chill for a while, then used it to top fresh spinach. Good, light dinner!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Sep. 14, 2007

I made this for my family for supper last night and modified it only slightly by using snow peas (as my hubby doesn't care for regular green peas). We all agreed it was wonderful and my hubby actually said it was the best salad he has ever eaten !!

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HelMo

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Reviewed: Jun. 21, 2007

This salad was awesome, making it tonight for the second time. Since I'm not a fan of smoked foods, I grilled fresh salmon and added a little bit of tomato and onions. My husband couldn't get enough- and it's easy to prepare. YUMMY

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Michelle

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Reviewed: Jun. 11, 2007

Really good. I added some red onion, just goes well with smoked salmon.

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: May 30, 2007

IF U NVR TRIED SMOKED SALMON IT IS D LIOUS GO 4 IT A WINNER W/ ASPARAGUS

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katie2316

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Reviewed: Jan. 22, 2007

I substituted the nuts for Lentil sprouts. It was still really yummy.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jan. 7, 2007

I was going to rate this four starts at first, but after having seconds that had been sitting for 1/2 hour I changed my mind. If you have time to let the flavors blend a bit more it's definitely worth it. We're not huge salmon fans here - it's one of those foods we eat because it's good for you, so any salmon recipe we find where my family says "Hey, this is actually pretty good." gets five stars and is a must-try for salmon lovers. The only addition we made was a can of mandarin oranges with about half the juice - it definitely helped stifle the "fishy" taste even more, and it wasn't bad even before.

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SUEMYERS67

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Reviewed: Nov. 30, 2006

I had lunch guests the day after Thanksgiving, so I was looking for something light. I used the Baked Salmon II recipe, rather than smoked salmon. This reciepe was a hit!

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Christa M.

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2006

This was SOOOOO good. So good. I've never seen a salad go so quickly!! The flavours went together so well, it was perfect. Really really good.

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Yummum

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Reviewed: Nov. 14, 2006

This was awsome I made it just the way the recipe called may want to make double the dressing but I thought it was perfect like this! we ate it for dinner as the main course.

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rockangellmt

Cooking Level: Expert

Home Town: Lombard, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 25, 2006

WOW!!! I love this one!! So good and easy!! Everyone loved it - even the two who didn't like salmon, so they thought!! It'll be fun to try a new dressing!! I added a few tomatoes and black olives - WONDERFUL!!!

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BJREBECCA

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2006

This was great!

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ROBYNSHERE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: May 18, 2006

Great salad recipe! The asparagus and salmon go so well together. I used what I had on hand - baked salmon rather than smoked and spinach as the base. Just flake the salmon into small chunks and toss with other ingredients. Got rave reviews. I love the dressing too and am adding it to my regular use quick file!

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Johnstonta

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Asparagus and Smoked Salmon Salad

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